Happy April – I’m back! I am overdue for a post – and I have been thinking about what my first April recipe should be. I am always working on healthy and seasonal recipes and am working towards cooking and baking with only what is in season. That is my plan for this spring – no excuse when I live in Northern California and there is an abundance of local fresh fruits and veggies. In my role as a non profit event manager (I haven’t yet figured out how to pay the bills blogging – ideas, anyone?) the last six weeks or so I have been planning for my first two events of the season (back to back weekends) so this is the first weekend that I have time to write. We are spending the weekend at our family cabin on the west shore of Lake Tahoe and I brought along a couple of books I have been wanting to read – Anna Quindlen’s “Still Life with Bread Crumbs” is on the top of the stack. This recipe is nether locally sourced or healthy – but for a holiday weekend brunch it is perfect! Sometimes you just need some comfort food and a good book to recharge your batteries…. and yes we are going on a long bike ride later this afternoon to burn up all of the carbs!
4 cups Bisquick dry mix
1 1/3 cups buttermilk
4 tablespoons granulated sugar
1 cup brown sugar
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1/2 cup chopped pecans
3 tablespoons melted butter, divided
3/4 cup butter melted and cooled
2 cups powdered sugar
4-5 tablespoons milk
1 1/2 teaspoon vanilla
In a large bowl, combine Bisquick, buttermilk and 4 tablespoons sugar, using a fork and just combining until a dough is formed. In a separate medium bowl, combine brown sugar, remaining granulated sugar, cinnamon and nuts. Add 2 tablespoons melted butter, stir to mix thoroughly and set aside.
Generously flour rolling surface, then turn dough onto surface and using floured hands. Pat into rectangular shape. Use a floured rolling pin to roll out dough to approx 3/4 inch thickness. Pour remaining melted butter onto dough, using a pastry brush to spread evenly. Sprinkle sugar mixture evenly over dough. Start rolling dough from long end, away from you , jellyroll style until completely rolled. Slice roll into approximately 1 inch slices, using a wire pastry cutter or a large sharp floured knife. Arrange rolls side by side in a 9 X 13 glass or shiny metal plan, sprayed with a flour nonstick cooking spray or generously buttered. Bake at 375 degrees for 25-30 minutes, or until tops of rolls are just lightly browned. Make glaze and thin with additional milk to desired consistency. Remove rolls from pan individually, drizzling each with glaze before serving.
Here are the rolls ready to go into the oven. Don’t worry they don’t have to be perfect – they will taste amazing!